Growing on the farm we always had Crosby's Molasses in the house. One of my favourite way of eating molasses was on top of Buckwheat Crêpes. Over the years I have tried many recipes and enjoy molasses in homemade baked beans, cookies and cakes.
Crosby's has printed cookbooks and they have now E-Books. I really like E-Books. I keep them on my computer and have easy access to them when I want to try a new recipe.
You can download the following E-Books:
- The BBQ Book
- The Bread Book
- Everyday Favourites
- The Holiday Book
- Gingerbread Family Favourites
- Family Favourites Cookies & Bars
- Molasses Family Favourites
This cake is so moist and quickly became a favourite in my home. You can use blackberries or a mix of other fruits. For this cake I used raspberries and blueberries. This cake keeps well in the fridge for couple days.
The recipe for the Blackberry Gingerbread can be found in the Cosby's Molasses Gingerbread Family Favourites.
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Blackberry Gingerbread Cake
2/3 cup butter, melted
2 cups flour
1 cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 ½ tsp ginger (ground) or 2 tsp fresh grated ginger
1 cup milk
½ cup Crosby’s Fancy Molasses
2 eggs, beaten
2 tsp vanilla
1-1 1/2 cups of blackberries, raspberries or blueberries
Preheat oven to 350 F. Grease and flour a 9” square or round cake pan. A spring form pan works too, and makes it easier to eat the cake while it’s still warm.
Stir together flour, brown sugar, baking powder, baking soda, salt and spices.
In another bowl whisk together the melted butter, milk, molasses, eggs and vanilla.
Add the wet to the dry and combine gently but thoroughly. Pour into prepared pan and arrange the berries on top.
Bake for 45-50 minutes. Serve on its own or with a little sweetened whipped cream on the side.